for the gremolata:

Preparation method:

Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.

Trim the lower third of the asparagus shoots.

Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.

After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.Prepare the gremolata:

Chop the garlic.

Chop the parsley leafs.

Add together to a small bowl the chopper garlic and chopper parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.

Serve the heart strips topped with gremolata and with the grilled asparagus on the side.